Chocolate Oat Cookies

I got this recipe (original name Double Chocolate Oat Cookies) from a booklet sampling of favorite brand recipes. However, when I made this the first time, I found it too soft/gooey, although very good. So the second time I made it, I used the one on the internet, but that gave me very tough and dry cookies. So this time, I resorted back to the first one I used, but I doubled the amount of oats (which makes it healthier, doesn't it? Ok, ok, at least I have less guilt with this choco-laden recipe), and I got the consistency and taste that I expected.

Kids and hubby love these cookies, and so do I.

Ingredients:
2 cups swemisweet chocolate chips, divided in two
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1 egg
1/4 tsp vanilla
3/4 cup all purpose-flour
1-1/2 cup Quaker Oats (quick or old-fashioned, uncooked)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt (optional)

Instructions:
Heat oven to 375° F. Melt 1 cup chocolate chips in small saucepan; set aside.
Beat butter and sugar until fluffy.
Stir in melted chocolate, egg, and vanilla.
Combine flour, oats, baking powder, baking soda, and salt. Mix this with the liquid ingredients.
Stir ini remaining chocolate chips.
Drop dough by rounded tablespoon onto parchment sheet placed on cookie sheets (I used a cookie scoop).
Bake 8-10 minutes or just until set (Do not overbake. Centers should look soft.)
Cool 1 minute on cookie sheets; transfer to wire rack and cool completely. Store tightly covered.